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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Chicken liver - 1 lb
- Oil - 4 tbsp
- Onion(chopped) - 1 no
- Cinnamom(broken into pieces, Karugapatta) - 5 cm
- Potatoes(peeled and diced) - 2 nos
- Salt(As reqd) -
- Warm water - 90 ml
- garlic(crushed) - 4 nos
- Tomatoes - 1 small
- Frozen green peas - 100 gm
- Green chillies - 3 nos
- Garam masala powder - 1/2 tsp
For the paste:
- Water - 2 tsp
- Coriander powder - 2 tsp
- Cumin powder(Jeerakam) - 1 tsp
- Turmeric powder - 1 tsp
- Chilly powder - 1/2 tsp
Ingredients
For the paste:
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Instructions
- Clean the liver, remove all the skin and cut roughly into 1.5 cm pieces.
- Heat 2 tbsp oil over medium heat.
- Fry the onions and cinnamon, until the onions are soft.
- Add the potatoes, salt and stir-fry the potatoes for about 2 minutes.
- Add some water, cover the pan and simmer until the potatoes are tender.
- Heat the remaining oil over medium heat in a heavy bottomed wide pan.(A non-stick or cast iron pan is ideal as the liver needs to be stir fried over high heat.)
- Add the garlic and stir-fry for 30 sec.
- Add the spice paste, lower the heat and stir fry for about 2 minutes.
- Add half of the tomatoes, along with some of the juice, stir and cook for further 2-3 minutes, breaking the tomatoes with the spoon.
- When the mixture is fairly dry, add the liver and adjust heat to medium high.
- Stir-fry the liver for 3-4 minutes.
- Add the remaining tomatoes and the juice, stir-fry for 5-6 minutes.
- Cover the pan and simmer for about 8 minutes.
- Add the potatoes, green peas, green chillies and the remaining salt and cook for a minute or two.
- Adjust heat to medium and cook uncovered for further 5 minutes.
- Stir in the garam masala powder and remove from heat.
- :- Serve with plain fried rice or chapathis or rotis.
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